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Gingersnaps in White Chocolate
Ingredients
- 1 cup packed brown sugar
- 3/4 cup butter
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- granulated sugar
White Chocolate
- 1 12-ounce bag white chocolate chips
- 4 tablespoons shortening
Instructions
- Heat oven to 375°F. Lightly grease cookie sheets or line with cooking parchment paper or silicone baking mat.
- In a large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar.
- On cookie sheets place cookies about 3 inches apart. Bake 9 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.
- When cookies have cooled, make the white chocolate for dipping. Either in a microwave or a double boiler, melt the white chocolate chips and the shortening. Dip half the cooled cookie into the chocolate.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/